Cucumber Sandwiches with Lentil Purée
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
261
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bay leaf
- 1 tsp Turmeric (ground)
- 150 grams yellow Lentils (peeled and split)
- ¼ Cucumber
- 4 Radish
- ½ bunch Cress
- 1 Tbsp Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- Chili powder
- Cumin (ground)
- 4 slices Whole Wheat Toast
- 4 slices Whole Wheat Bread
Preparation steps
1.
Bring water to boil in a pan with bay leaf and turmeric. Rinse lentils in a sieve, add to pot and let simmer for about 20 minutes until soft. Drain lentils, remove bay leaf and let cool.
2.
While lentils cook, rinse cucumber and cut into thin slices. Rinse radishes and cut into thin slices. Rinse cress and chop.
3.
Purée lentils with yogurt and lemon juice until smooth. Season with salt, chili powder and cumin. Cut crusts from bread slices and toast. Spread purée on toast, add radish and cucumber slices and sprinkle with cress. Top with bread slices and serve cut in half diagonally.
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